NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry whole wheat penne

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until aromatic.

• 6

  Pour in the chicken broth and add the baby spinach, stirring constantly until the spinach is just wilted.

• 7

  Add the cooked penne and sliced chicken back into the skillet, tossing to combine with the garlic and spinach.

• 8

  Stir in the grated parmesan cheese and fresh parsley. If the pasta needs more moisture, add the reserved pasta water one tablespoon at a time.

• 9

  Serve immediately in a shallow bowl.